Chocolate cheesecake #10
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter |
| 3 | cups | Graham cracker crumbs |
| Sugar (optional) | ||
| 1 | pack | (12-oz) semi-sweet chocolate chips |
| 2 | pounds | Cream cheese; softened |
| 2 | cups | Sugar |
| 4 | larges | Eggs |
| 1 | tablespoon | Cocoa |
| 2 | tablespoons | Vanilla |
| 2 | cups | Sour cream |
Directions
CRUST
FILLING
Melt butter & add graham cracker crumbs. Mix well. (Add a little sugar, if desired.) Spread on bottom & up sides (within 1 inch of top) of a 10-inch spring form pan. For filling, melt chocolate in double boiler. Beat cream cheese in large mixing bowl at medium speed until light & fluffy. Gradually beat in sugar, about ¼ cup at a time. Add eggs, one at a time, beating well after each addition. Add melted chocolate, cocoa & vanilla. Blend thoroughly. Stir in sour cream. Pour into chilled crust. Bake at 300 for 1-½ hours. Cool at room temperature. Chill at least 5 hours before cutting.
RITA FINCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .